<p>Is the vegetarian also the one who is low-carbing? Or are these separate individuals you are cooking for?
Asking bec in my family 2 are avoiding carbs while 2 need some carbs lest they turn into sticks. So generally what I do is have a main low-carb friendly dish with a carb on the side.</p>
<p>Edit: Are fish/seafood allowed?</p>
<p>Isn’t the Paleo diet low carb and pretty vegetarian?</p>
<p>Indian cooking has lots of low carb vegetarian dish. These are my favorite recipes my friend taught me.
Serve with plain steam vegetables. like carrot, broccoli, cawliflower, etc… This is how I eat with my non-vegetarian dish, meat and a plate of steam vegetables.</p>
<p><a href=“http://www.food.com/recipe/vegan-kidney-bean-and-mushroom-curry-395207”>http://www.food.com/recipe/vegan-kidney-bean-and-mushroom-curry-395207</a></p>
<p><a href=“Recipe Reviews: Indian Cooking by Madhur Jaffrey: Black-Eyed Beans with Mushrooms (Lohbia aur khumbi) Review”>http://indian-cooking-recipe-reviews.blogspot.com/2008/09/black-eyed-beans-with-mushrooms-lohbia.html</a></p>
<p><a href=“Spicy Indian Dahl”>http://allrecipes.com/Recipe/Spicy-Indian-Dahl/</a></p>
<p>Mathmom- funny you mentioned goat cheese. I also bought goat cheese as an alternative. I made the cauliflower yesterday planning to serve it tonight. I didn’t taste it. Hope it isn’t overdone.
Like scholarme in my house I am trying to reduce my carb load to lose a few lbs but my H needs to gain a few. </p>
<p>Low carb and vegetarian leads me to soy and cheese. One trick is to take firm or even extra firm tofu and crumble it. Cook in a pan until it browns. You can add flavor through spices, etc. if you want. It adds protein to any vegetable dish. </p>
<p>Grilled portabella mushroom with cheese and veggies.</p>
<p>Paleo is big on grass fed meat, and boiled bones for broth.Though it includes lots of vegetables. No grains. </p>
<p>I wouldn’t eat too much soy, it may introduce other problem.
<a href=“7 Healthy Foods That Are Dangerous If You Eat Too Much of Them”>7 Healthy Foods That Are Dangerous If You Eat Too Much of Them;
<p>The Paleo diet is low carb but NOT vegetarian. The Paleo guys I know are big on steaks and bacon.</p>
<p>It all depends what you mean by “low carb.” I eat low carb just about all the time to control T2 diabetes. That means I’d usually aim at eating no more than 25 gms of carb per meal, usually less. (I do indulge a little occasionally.) Lentils and beans have to be limited on a low carb diet, and the carbiness of types varies. Barley is carbier than beans. Brown rice would normally have to be limited to 1/3 cup <em>cooked</em>, which isn’t much. Pasta has to be limited to 2 oz dry, which also isn’t much, so generally I just say why bother and figure out alternative.</p>
<p>Read the labels:
1/4 cup dried barley net carbs 19 gms
1/4 cup dried black-eyed peas net carbs 13 gms
1/4 cup dried white kidney beans net carbs 8 gms
2 oz dried regular pasta net carbs 40 gms</p>
<p>Two favorite vegetarian low carb things:</p>
<p>Avocados Grilled with Cheddar and Chipotle</p>
<p>Coarsely grate some sharp cheddar, about a scant 1/4 cup (not packed) per half of ripe Haas avocado.
Mince up some chipotle in adobo. The amount depends on how hot you like it. I probably do a whole chipotle plus some sauce for two avocados.
Add a pinch of salt, and squeeze in some lime juice. Mix, and spread over avocado halves.
Grill under preheated broiler–a toaster oven works well–for about 6 minutes, or until topping is melted and bubbly and maybe starting to brown.
Serve immediately and eat out of the skin with spoons.</p>
<p>Cauliflower Gratin</p>
<p>A head of cauliflower, trimmed lightly and separated into floret chunks, not tiny ones. I trim the bottom of the stem, and slice the rest of it to use too.
Grated cheese to your liking. I usually use a couple cups of grated cheddar.
I use the classic quiche proportions, 1 egg per 1/2 cup heavy cream, so for the typical 1-head gratin I use 3 eggs and 1 1/2 cups cream. You can alter this if you want to make a double batch, or to suit the size of your gratin dish.
2 tsp Madras curry powder or other masala (Thomas Keller uses this and I love it, but you could add some other spice combo instead. I’ve used Penzey’s Sunny Paris.)
salt, fresh pepper to taste</p>
<p>Preheat oven to 400F
Bring a pot of salted water to a boil, add cauliflower and cook 6 minutes. Drain well.
Beat together eggs, cream, and spices.
Butter a gratin dish or spray it with PAM
Distribute cauliflower in dish, then cheese. Pour over cream mixture, which should NOT cover the cauliflower. You can sprinkle a little cheese on top if you wish.</p>
<p>Bake at 400F until nicely brown and set (test with a knife)</p>
<p>For a non-vegetarian meal, this is great with cooked and sliced sausage interspersed among the cauliflower florets. You can use Chicken Pesto sausage and add pesto instead of curry, and so forth. This hits my desire for quiche and potatoes boulangere.</p>
<p>I also make things like Indian dal curry and have it over grated zucchini sauteed in olive oil and garlic instead of rice. (I always salt and drain the zucchini to get the liquid out and get a great texture.) A bed of broccoli rabe sauteed in olive oil and garlic is good too, or rally any greens you like.</p>
<p>lettuce wraps with veggies. Favorite asian sauce or peanut sauce on side.</p>
<p>I think vegetarian has to make sure there is protein and not just veg.
Anecdote here, my husband’s ex-BIL was a vegetarian and he developed T2-diabetes, doctors told him to eat more protein like turkey meat and he is now no longer T2-diabetes. Before he decided to eat meat, he loaded up with dessert and cake for tasty treats because vegetarian food was not tasty enough.</p>
<p>I just had my new favorite thing.
Kelp noodles.
In a salad with black sesame seeds, cucumber, red pepper, green onion, grated carrot & bok choy.</p>
<p>Vegetarian Casserole</p>
<p>Amounts to cover the bottom of a large cast iron skillet.
zucchini sliced, mushrooms, onion, garlic; saute the zuke and onion in olive oil to softness, then add garlic and mushrooms. Once everything is softened up well, add a big can of diced tomatoes or whole tomato. And a can of kidney beans. Add oregano to taste and let it all simmer a few minutes to blend the tastes. Salt and pepper if desired.
Scoop it into a casserole and bake at 350 for about 30 minutes. Last five minutes, top with mozarella cheese.</p>
<p>We love this with garlic bread.</p>
<h1>32 Yup, vegetarians need to make sure they get adequate protein and iron.</h1>
<p>Hemp hearts are a great source of protein - one of the only vegan sources of complete protein. I learned about them only recently, when DS became a vegan. You can sprinkle them on oatmeal or mix them into smoothies. You can also buy hemp protein in powder form.</p>
<p>I have Mark Bittman’s vegetarian cookbook; it’s full of good ideas. One idea that I am going to try soon is to cut goat cheese into slices, “bread” them with cooked quinoa, saute the patties in oil, and serve on salad.</p>
<p>I use a lot of quinoa these days. Bob’s Red Mill is a great brand.</p>
<p>Great sources of vegetarian protein are peas, broccoli, chick peas, edamame and beans. Leafy greens have some protein as well.</p>
<p>Don’t forget to eat vegetable fats like avocado, olive, coconut when you are vegetarian because the brain is 70% fat. </p>
<p>Another one we love - baked avocados - like baked potatoes. There are lots of recipes on line - but half and bake and top with what you like. Very good and good replacement for potatoes. There is a good fb page … just eat real food … tons of recipes on there (some with meat). Can also make potatoes out of cauliflower, we like those too. Takes a little practice to get the right consistency. </p>